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Portabell0 Mushroom

I was given a large bag of portabello mushrooms this week. I wanted to make soup but I was out of heavy cream to make it. Dehydrating the mushrooms would keep them from going bad too soon. I’m only paid once a month so I had to wait for payday to buy my heavy cream.

Meanwhile, I found a recipe that can swap out fresh for fried mushrooms. Now when I’m able to get milk, butter and heavy cream I can make mushroom soup. But for now, I can use mushroom pieces in omelets, stews, and soups to add that extra yum factor.

mushrooms

A bunch of portabello mushrooms. I received 8 or 9 mushroom caps.

Sliced Portabello Mushroom

mushrooms-sliced

Sliced mushrooms with the food processor.

mushrooms-loaded

Sliced mushrooms loaded on a tray ready for dehydrating.

Dehydrator lid

Dehydrate sliced and chopped mushrooms at 130 degrees for 4-18 hours. While dehydrating the mushrooms you will get a woody smell for a few hours. I use a NESCO FD-60 Snack Master Express Food.

mushroom-sliced-dried

Mushrooms sliced dried should be brittle and easy to crumble.

Chopped Portabello Mushrooms

mushroom-chopped-loaded

Chopped mushrooms with the food processor

mushroom-chopped and loaded on trays

Mushroom chopped and loaded on the tray to dehydrate.

Dehydrator lid

Dehydrate sliced and chopped mushrooms at 130 degrees for 4-18 hours depending on how many trays you have. While dehydrating the mushrooms you will get a woody smell for a few hours.

mushroom-dried-chopped

Dried chopped mushrooms leathers. The leather should be brittle and crumbly.